Insalata Verde Recipe
greens, fennel, ricotta, bergamot vinaigrette, hazelnut crumbs
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Hazelnut Crumbs
Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for about 10-12 minutes, or until golden brown. Remove from the oven, let cool, and chop them into fine crumbs.
- 2
Prepare the Fennel
Trim the fennel bulb, remove the fronds, and slice it thinly using a mandoline or a sharp knife.
- 3
Make the Vinaigrette
In a small bowl, whisk together bergamot juice, olive oil, salt, and black pepper until emulsified.
- 4
Assemble the Salad
In a large bowl, combine the mixed salad greens and sliced fennel. Drizzle with the bergamot vinaigrette and toss gently to coat.
- 5
Serve
Plate the salad, add spoonfuls of ricotta cheese on top, and sprinkle with the hazelnut crumbs. Serve immediately.
